NUTRITION

SERVINGS

INGREDIENTS

6 oz Firm tofu

0.5 cup Shelled edamame

1 cup Broccoli florets

1 cup Red bell pepper

1 tbsp Arrowroot powder

0.5 tsp Toasted sesame oil

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Fresh ginger

1 clove Garlic

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Press the firm tofu between paper towels for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

• 2

  In a medium bowl, toss the tofu cubes with arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

  Heat the toasted sesame oil in a large non-stick skillet or wok over medium-high heat.

• 4

  Add the tofu to the pan and sear for 8-10 minutes, turning occasionally, until all sides are golden and crispy.

• 5

  Add the broccoli florets, sliced red bell pepper, and shelled edamame to the skillet, sautéing for 5 minutes until tender-crisp.

• 6

  In a small jar, whisk together the coconut aminos, rice vinegar, grated ginger, and minced garlic.

• 7

  Pour the sauce over the tofu and vegetables, tossing for 1-2 minutes until the glaze thickens and coats everything beautifully.

• 8

  Remove from heat and garnish with sesame seeds before serving in a shallow bowl.